Prawn and plantain with coconut sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe plantains | |
| 500 | grams | Large uncooked prawns |
| 200 | millilitres | Coconut milk |
| 50 | grams | Butter |
| 25 | grams | Creamed coconut |
| 4 | teaspoons | Tomato puree |
| 2 | teaspoons | Angostura |
| 1 | Clove garlic; crushed | |
| ½ | teaspoon | Ground black pepper |
| Salt | ||
| Cumin | ||
| Ground coriander | ||
| Paprika | ||
| Fresh coriander | ||
Directions
First wash and trim ends off plantains. Cut in two and steam for 20 minutes.
Melt the butter in a large frying pan, add prawns, garlic, tomato puree, coriander, cumin, black pepper, salt, Angostura and creamed coconut. Fry gently for 3 minutes stirring all the time. Add coconut milk and continue frying and stirring for a further 3 minutes.
To serve peel plantains and slice each half into four strips, arrange on a plate and top with the prawn mixture. Garnish with paprika and a sprig of fresh coriander.
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Carlton Food Network
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